When you meld together Indian spices, cream and tender chicken in an Instant Pot you get this delightful curry dish. Typically this dish is served over rice or with Naan, however since we are living a low carb lifestyle over here, we do this dish over roasted cauliflower.
I’m not Indian, but I LOVE curry!
With all the cooking and baking I do it’s quite surprising to me that I have never spent much time making Indian foods in The Kellie Kitchen. It seems intimidating to me and so unfamiliar. However, since adapting to a keto friendly lifestyle and finding the diet that changed my life it only seemed fitting that I needed to branch out and try cooking new thing.
Butter chicken was not new to me as I have had this dish dozens of times over my adult life. Every Indian restaurant I had ever been to had a delicious version always served with Naan and or white rice. As you know I’m not a big carb eater and usually steer clear of the carby white stuff. So I decided to make my own version of a traditional and classic Indian dish at home.
I do not serve traditional rice or bread at our meals, but I wanted to have something to serve the Butter Chicken Curry over. My base of choice is Roasted Cauliflower. The recipe is so easy I don’t even think I should spend the time creating a whole post on it, but someday soon I will…I promise.
The cauliflower can go in the oven before you start the chicken. When the Instant Pot is done with my Butter Chicken Curry my Roasted Cauliflower will be done right at the same time. You will look like a genius and cooking master that you were able to get dinner on the table in a jiffy.
Of course you can use whatever chicken you like, but I only use Butcher Box happy chicken. I love Butcher Box because it’s economical, shows up at my door AND they give you FREE BACON. It’s so easy to pull a few packs of chicken from the freezer and thaw on the counter for a few hours or in the fridge over night.
Spiced, NOT Spicey
Curry does not need to mean spicey. I was afraid when I first opened the jar of red curry paste that is was like opening a bottle of tabsco. Yes there is a spice to it, but it’s quite mild. Please note that I like flavor and salt and spicey. Everyone has a different tolerance level, but honestly I would not call this dish spicey…I call it spiced and flavorful. Plus the cream and butter cut away any hotness you might detect.
You will also use a spice blend called Garam Masala that you can easily find in the spice aisle of any supermarket. This spice is just a combo of a bunch of other classic Indian spices mixed together. You can certainly make your own…have at it with this recipe, but I buy the pre-made bottle in the spice aisle. It’s worth it to get this blend as you will make this dish several times….and then the small jar will be gone before you know it.
Instant Pot Cooking
I’m relatively new to the Instant Pot and while I would still consider myself a beginner this kitchen tool has cemented itself as a mainstay in my kitchen. It’s an all in one gadget that saves on time and clean up. You sauté first and then dump everything else on op. Seal the lid and let it do it’s thing. 7-10 minutes later the whole meal is done. There will be more recipes using the Instant Pot to come!
This meal can feed a family, however this dish is GREAT as leftovers. I pack lunch 80% of the time for Peter and myself. I kick myself 100% of the time I don’t pack lunch. When I have this ready to go for lunch the next day or for a second dinner I’m golden.
Try this dish. Let me know what you think. Enjoy!
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- 1 cup onion finely minced
- 5 garlic cloves finely minced
- 4 tbsp butter
- 2 lbs chicken breast cut into bite size pieces
- 15 oz tomato sauce no sugar added
- 3 tbsp tomato paste
- 2 tbsp red curry paste
- 2 tsp Garam Masala
- 1 ½ tsp ginger dry ground
- 1 tsp salt
- ½ tsp paprika
- ½ cup heavy cream
- ½ cup cilantro finely chopped
Turn your Instant Pot to saute. Toss the butter into the Instant Pot and melt. Stir in the onions and garlic to coat and cook for about 3-4 minutes or until the onions have softened. Turn off the Instant Pot.
Put your chicken on top of the cooked onions. Then pour the tomato sauce, tomato paste, red curry paste, Garam Masala, ginger, salt, paprika and cream over the chicken. Stir all together.
Lock the lid of your Instant Pot and set to manual 8 minutes. When the Instant Pot is done with that 8 minutes let it slow release for about 5 minutes….then carefully quick release the steam.
Open your pot and do a quick stir of your Butter Chicken. Serve over oven roasted cauliflower, riced cauliflower or just by itself because it’s that good.
Garnish with chopped cilantro and serve.
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